How to Make the Most Comforting Pasta e Fagioli
Test cook Lawman Johnson and host Bridget reveal the secrets to a perfect Pasta e Fagioli.
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How to Make Pasta and Bean Soup from Lucca | Pasta Grannies
People from Tuscany love their beans! And here Giovanna shares her recipe using special red beans called 'rossi di Lucca' with home made pasta. It's called 'tagliolini sui fagioli' - and it's delicious.
See you next Thursday for another scrummy helping of Pasta Grannies!
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Better than Olive Garden Pasta e Fagioli Soup | Household Favorite
This is a household Fave! Perfect for cold weather. Super easy to throw together. And did I mention YUMMY! Better than Olive Garden.
#OnePotMeal #OliveGarden #Soup
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** Make sure to check out the link to the recipe for tips and notes**
Ingredients
2 Tbsp olive oil, divided
1 lb lean ground beef
1 1/2 cups chopped yellow onion
1 cup diced carrots
1 cup diced celery (did not use)
3 cloves garlic, minced (1 Tbsp)
3 (8 oz) cans tomato sauce
2 14.5 oz cans low-sodium chicken broth
1/2 cup water, then more as desired
1 (15 oz) can diced tomatoes
2 tsp granulated sugar
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
1/2 tsp dried marjoram
Salt and freshly ground black pepper
1 cup dry ditalini pasta
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can great northern beans, drained and rinsed
Finely shredded Romano or Parmesan cheese , for serving
3 Tbsp minced fresh parsley
***My additions...
1 tablespoon Onion Powder
1 tablespoon Garlic Powder
Instructions
Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.
Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.
Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.
Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste. (+onion powder and garlic powder)
Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.
Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired.
Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.
The Easy and Best Pasta For Busy Weeknights
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Today we're making pasta e ceci or pasta and chickpeas. This is great meatless dish to enjoy any time of the year but it's especially great when it's cold out. Feel free to add more tomato or any additions you like to make it your own. Enjoy!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
PASTA E CECI PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
½ cup (113 grams) extra virgin olive oil
2 ribs celery - diced
1 medium onion - diced
2 medium carrots - diced
5 cloves garlic - minced
¼ teaspoon crushed red pepper flakes
3 16-ounce cans (1360 grams) chickpeas - drained, but don't rinse
4 cups (946 grams) low sodium vegetable stock to start but add more as needed
1 cup (180 grams) canned plum tomatoes - hand crushed
1 Parmigiano rind
1 sprig Rosemary
½ pound (226 grams) small shell pasta or ditalini, elbows, etc
salt and pepper - to taste
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